What's new? Well, as some of you know, my tummy has become quite the little nuisance, always cramping and sharp pains everywhere. This, coupled with my inability to stay awake no matter the amount of coffee I drink, has propelled me to go gluten-free. What is gluten? It is a wheat protein found in pretty much everything. Everything. As I threw away all the good I enjoyed in my life, I was seriously dumbfounded! Why is everything so full of this yuck? I'll make another post about my gluten research later, but for now, the PERFECT GF sandwich bread (because I've found that gluten-free premade bread is absolutely disgusting).
Original Recipe Found in The Gluten-Free Bible (Modified by me *)
Ingredients:
3 Cups Gluten-Free (I've been quite fond of Bob's Red Mill) Multipurpose flour (found in the natural food section) *
2 packages (4 1/2 tsp) of active dry yeast
2 tsp xanthan gum (also Bob's Red Mill and in the Natural Food aisle)
1 tsp salt
2 tbsp flax *
1 cup warm water, and additional as needed
1/4 cup vegetable oil
2 eggs, at room temperature (to make mine room temp, I hold them in my apron pocket (also gets your kangaroo desires out of the way))
1 tbsp honey
1 tsp cider vinegar
1. Line 9x5 -inch LIGHT COLORED loaf pan with foil, dull side out (do not use glass). Extend sides of foil 3 inches up from the top of pan. Spray with nonstick cooking spray and sprinkle with flour blend.
2. Combine 3 cups flour, yeast, xanthan gum, and salt in a large bowl. Whisk 1 cup water, oil, eggs, honey and vinegar together in a medium bowl. Beat into dry ingredients with electric mixer (or use a fork if you're broke). Should look shiny, smooth, and thick.
3. Spoon batter into prepared pan. Cover with lightly oiled plastic wrap. Let rise in warm place 30 minutes or until batter reaches top of pan (I put near the oven).
4. Preheat oven to 375degreesF. Bake 30 to 35 minutes or until bread sounds hollow when tapped and internal temperature is 200 degrees F. Remove from pan and cool on wire rack.
